This recipe is loaded with flavors…hence the title of this blog. My honey will eat anything I place in front of him, his only stipulation is that there is enough of it. After several weeks of strange salads, veggies and various bean and rice dishes, I knew it was time for a meat and potatoes meal. (a man meal) And by the way, this dollop of garlic chive potatoes was the first of many dollops on his plate!
Meatloaf is one of his favorite entrees so I gussied it up good for him! I started with a pound each of ground turkey, pork and beef. Then I finely chopped one medium onion, 1/2 red bell pepper and 3 stalks of celery. I had some parsley that was on its last leg, so I chopped up about 1/4 c. of it. I also added a couple T. of tomato paste. I love the tubes of tomato paste! They will keep well in the fridge for several months.
After chopping the veggies, I placed them in the microwave on high to steam them for a few minutes. I don’t like to bite into crunchy vegetables in my meatloaf. I wanted to keep the meatloaf gluten free so instead of cracker or bread crumbs, I used quinoa flakes. I seasoned the mix with salt, pepper and 1 T. of grill seasoning.
- 3 pounds mixture of ground beef, turkey & pork
- 2 large eggs
- 1 cup gluten-free cracker crumbs
- 1 medium chopped onion
- 1/4 cup chopped red bell pepper
- 1/4 c. chopped celery
- 2 T. grated Parmesan cheese
- 2 T. tomato paste
- non-fat milk
- 1/2 c. catsup
- 2 T. mustard
Mix ingredients all together and add enough milk to moisten. (about 1/2 c.)
This next trick is one that I have used for years. We all know that as the meatloaf cooks, the fat drips to the bottom. Instead of that fat saturating the bottom of the meatloaf, I layer celery sticks on the bottom of the pan to act as a drip pan. When the meatloaf is done, just lift it off the celery and you will notice all the fat that has dripped to the bottom. (fat that none of us need to eat!) As an added bonus, you get the flavor of the celery seeping through the meat! I have also used carrots or potato slices instead of celery.
Spread the catsup/mustard mixture over the top and bake at 350 for 45-50 minutes.
I prepared only half of the recipe and made meatballs out of the rest. I froze those for a future man meal.
My Tomcat was purring when we sat down to eat this meal!
My grandma told me once that the way to one man’s heart was through his stomach…
